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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position rack in center of oven and preheat to 450 degrees. | 2. Bring well-salted water to boil in a large pot with a pasta insert. Grease a 9x13" baking dish with 1 tablespoons olive oil. | 3. Pour off 1 cup of juice from 1 of the cans of tomatoes and discard it. In a blender or a food porcessor, puree both cans of tomatoes with their remaining juice and set aside. | 4. Heat remainin 2 tablespoons olive oil in a 6-8 quart Dutch oven over medium-high heat. When oil is shimmering, about 1 minute, add onions and 1/4 teaspoons of salt and cook, stirring occasionally, unti nicely browned, 5-10 minutes. Push the onion to the side of the Dutch oven and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds. | 5. Add pureed tomates and cream, plus remaining 1 teaspoons salt. Bring to boil over medium-hihgh heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that sauce thickens a bit. Add parsley and red pepper flakes and cook until flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from heat. | 6. Meanwhile, when salted water comes to boil, cook rigatoni until al dente, about 10 minutes. Drain pasta, reserving pasta water in pot. Add pasta to sauce. Return water to a boil and add cauliflower to pot. Cook cauliflower until barely tender, about 2 minutes. Drain and add to sauce. | 7. Add 1 1/2 cups of Fontina cheese to pasta mixture and toss well. Transfer to prepared baking dish and spread evenly. Top pasta with remaining 1 cup of Fontina cheese and then the Parmigiano-Reggiano. | 8. Bake, uncovered, until cheese is golden brown, about 15 minutes. Let pasta rest for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
yellow onion	1		halved sliced	-	-	-	-
kosher salt	1 1/4	1/4		50.4333	0.0	11.22	0.2833
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
flat leaf parsley	1/4	cup	chopped	50.4333	0.0	11.22	0.2833
red pepper flake	1/2	teaspoon	crushed	50.4333	0.0	11.22	0.2833
rigatoni pasta	1	lb		50.4333	0.0	11.22	0.2833
cauliflower floret	4	cups		50.4333	0.0	11.22	0.2833
fontina cheese	10	ounces	shredded	1102.815	4.3943	72.57600000000001	88.2819
parmigiano reggiano cheese	2	ounces	grated	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.